Boeuf Bourguignon


Didn't everyone who saw "Julie and Julia" want to rush home and make the famous beef stew with red wine, Boeuf Bourguignon? In theory, I did too, but since I saw the film in August and it was hot as blazes, I was more in the mood for fish tacos than beef stew.  Once November rolled around and local Montana grass finished beef went on sale at the Good Food Store for $2/lb, I knew it was time to give it a go.

I think as Mastering the Art of French Cooking recipes go, this one was actually pretty simple, but it still had plenty of steps and it's almost not worth making if you can't give it a day to sit and let the flavors meld.  This I did only after catching the Mountain Man trying to sneak a bite or two while it cooled on the stove, ha!

('scuse some of these blurry photos)
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 The goods

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Dredged stew beef

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Le bouquet garni

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Stew beef all nicely browned

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Mirepoix with bacon

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 All set to simmer

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Bon Appetit!


2 comments:

Steve said...

If you're looking to put meat on the bones of your little ones (or have some ravenous house guests) this is a fine choice. The pictures make me salivate remembering how tasty it was! Good find Annabell.

corksandcaftans said...

I love this post! The pictures made me hungry even though I just ate a missile of a burrito. So cool! I wish I was hanging out in your kitchen!

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